Homemade Strawberry Cream Cheese Pound Cake Recipe
This Homemade Strawberry Cream Cheese Pound Cake is a rich, moist dessert bursting with fresh strawberry flavor. Cream cheese blended into the batter creates a tender crumb, while fresh strawberries add brightness. Finished with a smooth cream cheese glaze, it’s perfect for family gatherings or special occasions.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened (room temperature)
- 1 package (8 oz) cream cheese, softened (room temperature)
- 2 ½ cups granulated sugar
- 6 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, chopped (pat dry before chopping)
Glaze Ingredients
- 1 ½ cups powdered sugar
- 2 tablespoons cream cheese, softened
- 2 tablespoons milk (plus more as needed for consistency)
- 1 tablespoon strawberry jam (optional for color)
Instructions
- Preparation: Preheat the oven to 350°F (175°C) to ensure it reaches the proper baking temperature. Grease a bundt pan to prevent sticking.
- Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth for a creamy base.
- Add Sugar: Gradually mix in the granulated sugar and beat until the mixture is light and fluffy, incorporating air into the batter.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each to emulsify the batter. Stir in vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients and mix just until combined to avoid overmixing and toughening the cake.
- Fold in Strawberries: Gently fold the chopped, dry-patted strawberries into the batter to evenly distribute without breaking them down.
- Pour Batter: Transfer the batter into the greased bundt pan, using a spatula to smooth the top.
- Bake: Bake for about 1 hour or until a toothpick inserted into the center comes out clean. Start checking around 55 minutes as oven times vary.
- Cool: Let the cake cool in the pan for 10 minutes to set, then transfer onto a wire rack to cool completely to room temperature.
- Prepare Glaze: In a bowl, whisk together the powdered sugar, softened cream cheese, and milk until smooth. Adjust milk for desired consistency. Optionally stir in strawberry jam for color.
- Glaze Cake: Drizzle the glaze evenly over the cooled pound cake to add sweetness and a creamy finish.
- Serve: Slice and serve at room temperature, optionally garnishing with fresh strawberries or powdered sugar.
Notes
- Use room temperature butter, cream cheese, and eggs to ensure smooth mixing and a tender crumb.
- Do not overmix batter after adding flour to keep the cake soft and avoid toughness.
- Pat strawberries dry before chopping to prevent excess moisture in the cake.
- Check the cake early at 55 minutes to avoid overbaking as oven temperatures vary.
- Allow cake to cool completely before glazing to prevent the glaze from sliding off.
- Store the cake in an airtight container in the refrigerator for up to 4 days due to the cream cheese glaze and fresh strawberries.
- Freeze sliced cake for up to 2 months, well wrapped in plastic and foil.
- Frozen strawberries can be used if thawed, drained, and patted dry.
- To prevent strawberries from sinking, toss them in a little flour before folding into the batter.
- You can skip the glaze if desired; the cake is delicious plain.
- For variations, add lemon zest, swap some strawberries for blueberries, or add strawberry jam or red food coloring to glaze for a pink color.
Keywords: strawberry pound cake, cream cheese pound cake, homemade pound cake, strawberry dessert, bundt cake, cream cheese dessert, easy cake recipe, fresh strawberry cake
